After posting the video recipe for these island style chicken strips on the Youtube channel, it quickly became one of the most requested recipes. Following on the technique we’d use for making fried chicken when I was a kid on the islands (still remember pounding the Crix crackers to make the crumbs), these could easily be the best chicken strips you’ll ever have. While making the Mango Honey Mustard BBQ Sauce I felt I needed to have something to go along with it and I really didn’t feel like grilling, so I went freezer diving and came up with a couple chicken breast. The rest is delicious history.
2 chicken breast (split) about 1 lb
1 tablespoon thyme
1 tablespoon parsley
1/4 teaspoon sea salt
salted crackers (about 1.5 cups crumbs)
1/4 teaspoon black pepper
2-3 cups oil for frying (veg oil)
3/4 cup all purpose flour
Notes. I used a bone in chicken breast which I got the strips from, but you’re free to use boneless chicken breast if you’d like to save on time. Remember to wash the strips with the juice of a lime or lemon and cool water, then drain dry.
Place the crackers in a zip lock bag or in a tea towel and using a rolling pi or wine bottle, crush until you have the consistency of bread crumbs. I like a bit of texture, so I try to leave some of it a bit chunky. Set aside in a bowl.
Chop (finely) the scallions, thyme and parsley. Then add it to the bowl with the cracker crumbs and give it a good stir. I know this step is a bit strange to my Caribbean readers as we’re seasoning the bread crumbs and not the chicken as we would traditionally do.
Cut the chicken into 1/4 inch strips (don’t fuss with being even), wash, drain and set aside. Crack both eggs into another bowl and toss in the black pepper and salt and give it a whisk. We now have the chicken cut into pieces, the seasoned crumbs and eggs. It’s time to set up a batter and frying station. We’ll need the veg oil in a deep pan (I used a small wok so the oil doesn’t splatter onto the stove while frying) on med/high heat, a plate with the flour, the seasoned crumbs, the chicken strips, egg wash and have a paper towel lined plate or basket to drian off the excess oil when the chicken strips are done cooking.
Take a piece of chicken and dust it in the flour, then into the eggs (make sure it’s covered in the eggs mix) and drain off the excess egg and roll in the seasoned bread crumbs. Do about 4-5 of these so once you start adding to the hot oil, you’ll have a few to go in at the same time.
Your oil should be hot by now, so gently place each strip in. Flip after a couple minutes and keep an eye on them. If you find that they’re browning too fast, turn your heat down a bit. It takes about 5-7 minutes to fully cook and have that lovely golden brown colour. Drain on the paper towels and continue until all the chicken strips are cooked. Sprinkle (while hot) with a little sea salt (not mentioned in the ingredient list).
These chicken strips will look stunning when they come out of the fryer, with the golden colour and specs of green herbs. And not to be out done… they will be absolutely delicious. With a wonderful crunch from the seasoned cracker crumbs (airy as if yo used panko crumbs), tender and very moist (fully cooked) on the inside. You’ll be a super hero to your kids after you serve up a batch of these.But be warned that they won’t want you to go back to the stuff you used to get them at Mc Donalds.
TIP: Thread each chicken strip onto a bamboo skewer before battering (cook as mentioned above) and you’ll have an attractive dish to take to your next company lunch… finger food heaven! Place on a platter lined with some leaf lettuce (gotta have a green back ground) and serve with a little of that mango honey mustard bbq sauce I showed you how to make a couple recipes ago. You’ll look like a culinary star!